Find out how to prepare Bacalhau à Brás, a typical Portuguese recipe
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End of year dinners are full of protagonists whose absences are practically prohibited. One of them is cod. To spice up your Christmas dinner, Good Gourmet presents a recipe from a typical Lisbon star: Bacalhau à Brás, with the signature of a legitimate representative of Portuguese gastronomy, Daniel Afonso, owner of the Afonso’s restaurant.
“Bacalhau à Brás was born in Lisbon”, explains Daniel. “Every self-respecting Portuguese person likes this dish. And that, despite looking simple, it’s really good,” he adds.
With an unbeatable accent, Daniel explains the best way to make the dish. And one guideline is essential to observe: before preparation, it is important that the cod is cooked in water, whether purchased shredded or in loin, which can be shredded at home.
He knows what he’s talking about. In Curitiba for five years, Daniel grew up watching his mother, Celia, take great care in preparing fish on a daily basis, as in Portugal consumption is much more common than in Brazil. “We reproduce the same techniques here, in the restaurant, as there, which means that the dish reaches the table with great authenticity,” she concludes.
Check out the recipe and enjoy.
Bacalhau à Brás
Daniel Afonso, from Afonso’s restaurant
Ingredients
- 200 g of shredded Gadus Morhua cod (if you haven’t shredded it, you can buy fillet/loin and shred it into small pieces).
- 180 g of straw potatoes.
- 2 whole eggs.
- Ground white pepper.
- Fine salt.
- Crushed parsley.
- Olive.
- 500 ml of olive oil.
- 10 g of ground garlic.
- 15 g of onion, chopped into small pieces/ground.
Method of preparation
- Cook the cod in salted water, remove the bones and skin, shred and separate.
- Place the olive oil, garlic and onion in a frying pan over high heat for two minutes.
- Add the cod and season with white pepper and fine salt.
- Mix and leave the cod involved in the oil for one minute.
- Add the straw potatoes and mix everything.
- Add the eggs to the cod and potatoes, and mix everything, so that the straw potatoes become soft (that is the intention).
- Leave to cook, always turning the entire dish over.
- Remove from the frying pan and finish with parsley and olives to taste.
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